A delicious vegan burger recipe that's set to become a family favourite
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.Preheat oven to 200°C mark 6 and line a baking tray with foil. Pierce the sweet potatoes all over with a fork and roast on the lined tray for 1hr, until completely tender. Split open and leave to cool completely.
Scoop the cooled sweet potato flesh into a large bowl. Season and mash until smooth. Add the spring onions, rice, breadcrumbs, thyme and cumin. Shape into 6 even patties, and chill until needed. When ready to serve, preheat oven to 180°C mark 4 and line a baking tray with foil. Heat 2tbsp oil in a large, non-stick frying pan over medium-high heat. Cook the burgers, in batches, for 4min per side, until golden. Transfer to the lined tray while you fry the next batch, adding more oil to the pan as needed.To build the burgers, spread a good amount of tahini dressing on the base of each ciabatta roll. Top with the sliced cucumber, then a burger.
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